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Friday, 28 November 2014

Honey Pineapple Chicken

This is a share-worthy recipe. What started out as one recipe became something else altogether as I started substituting ingredients to accomodate what I had in the cupboard.

It's not much to look at, as the photos really don't do it justice. It's dark outside when I get home from work, and I just haven't figured out the best way to take a decent photo indoors at night... while stirring, and yelling at kids and dogs all at the same time. I don't much like the short days this time of year... they make me want to put on my pajamas as soon as I get home.

Did you know that 2 packets of soy sauce from Chinese take-out equal one tablespoon exactly? An empty bottle of soy sauce in the cupboard led me to this discovery. You're welcome.

This is incredibly tasty, and so very easy. Brown some chicken breasts, mix up a quick sauce to pour over them, and finish off in the oven. The addition of red wine vinegar to the sauce results in very tender chicken. Serve over rice.

See? Easy. Totally do-able on a work night.

I expected leftovers, but I was out of luck. And I will likely make this again before the week is over.

Honey Pineapple Chicken

4 - 6 boneless, skinless chicken breasts, seasoned to taste

1 can crushed pineapple in juice

1/2 cup honey

1/2 cup water

2 tbsp soy sauce

2 tbsp red wine vinegar

1 tbsp sriracha

1 tsp minced garlic

1 tbsp cornstarch

1/4 cup water

Brown chicken breasts in a small amount of oil over medium heat. I seasoned them lightly with salt, pepper, and quick shake of Montreal Chicken Spice.

Meanwhile, strain crushed pineapple to separate the juice. You should end up with about a cup of pineapple juice. Combine the pineapple juice, honey, 1/2 cup of water, soy sauce, red wine vinegar, sriracha, and garlic in a small saucepan and bring to a boil. Simmer for a few minutes and remove from heat. Combine cornstarch and 1/4 cup of water to make a slurry, and whisk gradually into the sauce. Return to heat and bring back to a boil, simmering for a few minutes to thicken. Stir in crushed pineapple.

Place browned chicken breasts in a casserole dish and cover with prepared sauce. Bake in a 350°F oven for 25 - 45 minutes until chicken is cooked through. Cook time will vary depending on the size of your chicken breasts.

Serve over hot, cooked rice. I used jasmine rice cooked in coconut milk, but any plain rice will do... the sauce is the star of the show here!

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About Me

So many things capture my interest and I love, in no particular order, taking photos, cooking a great meal for my crew, drinking coffee, staying up late reading, being a hockey and soccer mama, fresh linens, snow days, a clean kitchen, vanilla candles, scrapbooking, lazy days at the beach, and finding the magic in everyday things with my large family of eight!